Recipe Review

Brunch Upgrade! Crunchy, Deep-Fried “Eggs Benedict”Fine Cooking

published Mar 25, 2010
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(Image credit: Apartment Therapy)

We have to admit, making regular eggs benedict at home is somewhat of an undertaking for us, so pulling off a deep-fried version may be asking too much. But it’s so incredible looking! The soft, silky egg flecked with crispy bacon and covered in glistening, fried English muffin crumbs… Are you up for a challenge?

Fine Cooking had a “Battle of the Brunches” on its website yesterday, pitting classic Eggs Benedict, with its Canadian bacon and hollandaise, against this reinvented, deep-fried version. Both recipes are from great chefs, and we’d happily eat either any day.

Watch the video at Fine Cooking

But we have to say, the latter combines two of our favorite food groups: Deep-fried and Eggs. It does require some skills; you wrap raw eggs in little plastic pouches and cook them sous vide-style. And that’s before you chill them, unwrap them, roll them in breadcrumbs, and fry them. A relatively complicated dish, and yet homey and comforting at the same time. We like the idea of plating it beautifully and then eating it in your pajamas.

What do you think? Do you prefer the classic or the version 2.0?

(Image: Scott Phillips/Fine Cooking)